The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
180 g
Diced Bacon
(May be present: Soja, Latte.)
1 packet
Garlic Paste
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Thyme
1 packet
Spaghetti
(Contains: Gluten, Hvede; May be present: Uova, Soja.)
1 sachet
Savoury Seasoning
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
1 packet
Passata
1 packet
Parmesan Cheese
(Contains: Milk;)
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. Drizzle with olive oil.
If you've doubled the diced bacon, continue with instructions as per above.
• To pan, add savoury seasoning and garlic paste and cook, until fragrant, 1 minute. • Stir in passata, light cooking cream, vegetable stock, thyme and the reserved pasta water and simmer, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves and cooked spaghetti. Season with pepper.
• Divide creamy bacon, cherry tomato and spinach spaghetti between bowls. • Top with Parmesan cheese to serve. Enjoy!